Lamb Scouse

  • 10MINS
  • 50MINS
  • 527KCAL

This slimming friendly Lamb Scouse is a perfect dinner for a cold evening, great for calorie counting and plans like Weight Watchers.

Easy Peasy Lamb Scouse pinchofnom.com
4

NutritionPer Serving

  • Calories527
  • Carbs49g
  • Protein42g
  • Fat16g
  • Saturates5g
  • Sugars9g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Perfect for a chilly day, this Lamb Scouse is a winter warmer and a firm favourite here at Pinch of Nom. What’s more, it’s perfect if you’re calorie counting or following a Weight Watchers diet!

This Lamb Scouse is a type of stew, traditionally made with lamb or beef, and it’s been a staple for those of us in the Merseyside area since the early 1700’s.

Scouse is commonly associated with Liverpool, so being born just over the water, it’s no surprise that it was a regular feature at the dining table throughout our childhood (along with Lancashire Hotpot).  It was often served as it was a cheap and cheerful meal.

Traditionally it would be made with a cheap cut of meat, such as neck of lamb, but that can be quite fatty, so we’ve used diced leg of lamb with all the visible fat cut off instead.

This Lamb Scouse can either be cooked with an Instant Pot, on the stove top, or in the oven and, as it’s suitable for freezing, it’s a great recipe to batch cook – ready to pop in the oven on a nippy evening. 

What diets is this Lamb Scouse suitable for?

This Lamb Scouse recipe is suitable for dairy free diets.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;

  • Stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Lamb Scouse recipe?

  • You need to count 12 Points per portion of this Lamb Scouse recipe if you’re on WW Green. 
  • You need to count 12 Points per portion of this Lamb Scouse recipe if you’re on WW Blue.
  • You need to count 7 Points per portion of this Lamb Scouse recipe if you’re on WW Purple.

Do you need any special ingredients to make Lamb Scouse?

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We’ve used the Instant Pot for this Lamb Scouse recipe.

What is an Instant Pot?

It’s a hybrid cooker, that cooks under pressure, as well as 7 other types of cooking. It means you can even cook a whole chicken in it in just 20 minutes.

You can cook this Lamb Scouse in less than an hour, rather than the more traditional way which will take around 3 hours!  Having said that, we have included the stove top and oven method in the method below.

How many calories are in this Lamb Scouse?

There are 527 calories per portion in this Lamb Scouse, which means it falls into our Special Occasion category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Lamb Scouse is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Instant Pot method

Step 1

Set the Instant Pot to Sauté, then spray with some low calorie cooking spray. Season the meat well with salt and pepper, then sauté it until it’s brown on all sides, then set aside.

Step 2

Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.

Step 3

Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.

Step 4

Dissolve the stock cube in the boiling water, then add this to the Instant Pot.

Step 5

Set the Instant Pot to Manual for 30 minutes (natural pressure release).

Step 6

When the pressure is released remove the lid carefully, and add the Worcestershire sauce and stock pot. Stir well to break up the sliced potato. This will thicken the Scouse.

Step 7

Cut the remaining potato into chunks, then add them and stir.

Step 8

Replace the lid and set the Instant Pot to Manual for 5 minutes (natural pressure release).

Step 9

Check the lamb is tender and the potato is cooked, then check the seasoning and serve.

Stove top or oven method

Step 1

If you want to use the oven, preheat it to 160 degrees C / gas mark 4.

Step 2

Spray an oven proof pan with low calorie cooking spray.

Step 3

Season the meat well with salt and pepper, then brown it on all sides, then set aside.

Step 4

Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.

Step 5

Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.

Step 6

Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes.

Step 7

After 80 minutes add the stock pot and Worcestershire sauce, then stir to break up the sliced potatoes. This will thicken the Scouse.

Step 8

Cut the remaining potato into chunks, then add them and stir. You may need to add little extra water if it looks a little too dry.

Step 9

Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender.

Step 10

When cooked, check the seasoning and serve.

What could I serve with this Lamb Scouse?

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How do you know when Lamb Scouse is cooked?

Check the lamb is tender and the potato is cooked, then check the seasoning and serve!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Lamb Scouse in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Lamb Scouse in the fridge for approximately 3 days or so. 

Can I freeze Lamb Scouse?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Lamb Scouse?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Lamb Scouse

This slimming friendly Lamb Scouse is a perfect dinner for a cold evening, great for calorie counting and plans like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    50 MINS
  • KCals 527
  • Carbs 49G
WW Points
  • 12 Green
  • 12 Blue
  • 7 Purple

Ingredients

  • 800 g diced lamb all visible fat removed
  • 1.5 kg potatoes peeled, half of them sliced
  • 6 medium carrots peeled and cut into thick slices
  • 3 onions peeled and roughly diced
  • 400 ml boiling water
  • 1 beef stock cube
  • 1 beef stock pot
  • 2 tbsp Worcestershire sauce
  • sea salt
  • freshly ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

Instant Pot method
  1. Set the Instant Pot to Sauté, then spray with some low calorie cooking spray. Season the meat well with salt and pepper, then sauté it until it's brown on all sides, then set aside.
  2. Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.
  3. Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
  4. Dissolve the stock cube in the boiling water, then add this to the Instant Pot.
  5. Set the Instant Pot to manual for 30 minutes (natural pressure release).
  6. When the pressure is released remove the lid carefully, and add the Worcestershire sauce and stock pot. Stir well to break up the sliced potato. This will thicken the Scouse.
  7. Cut the remaining potato into chunks, then add them and stir.
  8. Replace the lid and set the Instant Pot to Manual for 5 minutes (natural pressure release).
  9. Check the lamb is tender and the potato is cooked, then check the seasoning and serve.
Stove top or oven method
  1. If you want to use the oven, preheat it to 160 degrees C / gas mark 4.
  2. Spray an oven proof pan with low calorie cooking spray.
  3. Season the meat well with salt and pepper, then brown it on all sides, then set aside.
  4. Spray some more low calorie cooking spray in the pan, then sauté the onion and carrots until they start to brown.
  5. Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
  6. Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes.
  7. After 80 minutes add the stock pot and Worcestershire sauce, then stir to break up the sliced potatoes. This will thicken the Scouse.
  8. Cut the remaining potato into chunks, then add them and stir. You may need to add a little extra water if it looks a little too dry.
  9. Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender.
  10. When cooked, check the seasoning and serve.

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12 comments

See what others have to say

Norma WilsonSaturday 29th September 2018

I like these one pot meals I live alone and I can freeze them very handy

Reply

EmmaMonday 23rd July 2018

Hi step three of the instant pot version doesn’t make sense to me. Could you explain please?

Reply

AngieWednesday 13th June 2018

Do you have any other recipes using an instant pot? It looks great but need more recipes to justify buying one:)

Reply

SarahFriday 27th April 2018

If I cook this in the slow cooker for 5-6 hours when would you add the second lot of potatoes?

Reply

TraceyMonday 9th April 2018

Ive got no beef stockpot. Could I use chicken instead?

Reply

Kevin SalterMonday 19th February 2018

I absolutely love Irish stew, Lancashire hotpot and I have often heard of bowl/plate of scouse. It is right up there I loved it.

Reply

KellyThursday 11th January 2018

How long would this take in a slow cooker and would you still add the potatoes in two stages or just chuck it all in?

Reply

Donna NewboroughFriday 10th November 2017

Made this tonight. Sorry no photos was starvin’ Marvin and forgot but it was delish! Made it on the stove top and used leg of lamb- melted in your mouth. Big thumbs up from all the family! ????????

Reply

Joanne AdairTuesday 10th October 2017

Natural pressure release?

I have the pressure king pro that as a valve that you leave open or close. So do you know which would be compatible for your version of natural pressure release please?

Reply

MooseSaturday 30th September 2017

Stupid question: you layer the sliced potatoes and meat please? Can’t wait to make this!

Reply

BeckieTuesday 26th September 2017

Just wondering if it’s possible to adapt to the slow cooker?

Reply

JoannaMonday 25th September 2017

This looks so lovely. Can you cook enough for 10 to 12 people in one of those pots? And how many is the above recipe for?
Many thanks, Joanna

Reply

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